Mix tomatoes, oil, garlic, and basil. Mash cheese into sauce.
Add olives.
Let sit at room temperature for about 3 hr.
Heat sauce and toss with hot pasta.
1 Tbsp olive oil
10 c thinly vertically sliced onion (about 4 medium)
1/4 tsp salt
3 canned anchovy fillets, chopped
1/4 c balsamic vinegar
1 tsp chopped fresh thyme
1/4 c nicoise olived, pitted and chopped
24 (1/2 ounce) slices very thin white bread (such as Pepperidge Farm)
Cooking spray
1/4 tsp fresh thyme leaves
Heat oil in large nonstick skillet over medium-high heat.
Add onion and saute 10 minutes.
Stir in salt and anchovies and saute 10 minutes.
Stir in vinegar and chopped thyme.
Reduce heat to medium-low, cook 3 minutes or until liquid is absorbed, stirring frequently.
Stir in olives.
Cool to room temperature.
Preheat oven to 375 F.
Trim crusts from bread. Reserve crusts for another use.
Lightly coat both side of bread with cooking spray.
Place 1 slice into each of 24 miniature muffin cups,
pressing bread into pan to form cups (bread tips will stick up).
Bake at 375 F for 10 minutes or until dry and golden.
Carefully remove the bread cups from pan; cool on wire rack.
Spoon 1 heaping tablespoon onion mixture into each bread cup.
Sprinkle evenly with whole thyme leaves.
8 slices bacon
small to medium pumpkin
1 large onion
4 cloves garlic
3 c chicken stock
pepper, thyme, sugar, nutmeg
1 c heavy cream
Fry bacon -- remove, drain, and reserve for garnish
Chop and saute onion and garlic in bacon fat --remove, drain
Cut pumpkin meat into chunks and roast (at 350) until almost done
Marry pumpkin, onion, and garlic in chicken stock
with thyme, pepper, sugar, nutmeg
Blend and add some heavy crème
Serve with a garnish of bacon bits
1/2 cup vegetable oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ground ginger
Salt and Pepper
4 pounds red cabbage, cut into julienne
Preheat oven to 350 degrees F.
Heat a heavy casserole. Add vegetable oil. Saute red onion until
translucent.
Sprinkle in brown sugar and cook for few minutes until it starts to
caramelize.
Add sliced apples and deglaze with the red wine vinegar. Bring to a boil.
Add red wine and orange juice, cinnamon stick, ginger, and salt & pepper.
Simmer for 5 minutes.
Add red cabbage and continue to cook for about 10 minutes on top of the stove.
Cover cabbage with foil and cook in 350 degrees F oven for about 45 minutes.
Remove. Taste and adjust seasoning, if necessary.
Personal notes: This served way more than 12 folks.
I had as much left as we ate that night at dinner.
Also, I thought there was entirely too much liquid.
Next time, I think I would reduce the liquids by 1/4,
making the quantities 3 Tbsp vinegar, 1 1/2 c each red wine
and orange juice.
16 oz. dark sweet cherries (stoned) canned or frozen (thawed)
3 tablespoons red currant jelly
1/3 cup sugar
2 cups milk
4 tablespoons sugar
1 (1.75 oz.) packet Oetker Chocolate Pudding Powder
4 oz. mascarpone cheese, softened
1 Kuchenmeister Herren-Kuchen (Chocolate cake)
1/3 cup Schwartau Extra Cherry Preserves
6 tablespoons Amaretto liqueur
1/2 cup semisweet chocolate, grated
1 1/2 cups heavy cream
1 tablespoon powdered sugar
1/4 cup sliced toasted almonds
Reserve 6 or 7 cherries for decoration and place the remainder with juice in a medium saucepan with the jelly and sugar. Cook gently for 3 minutes until the jelly has dissolved and remove from the heat.
In a small saucepan heat the milk and sugar and bring to a boil, stirring.
Remove from the heat, whisk in the pudding powder than return to the
heat and bring to a boil, stirring constantly, until thickened.
Cool slightly. In a medium bowl beat the mascarpone cheese until
smooth and whisk in the cooled pudding.
Cut the cake into 1/2"" slices and sandwich together with the preserves.
Cut into 1"" cubes and put half of the cubes into the bottom of a large
glass serving dish. Sprinkle with 3 tablespoons of Amaretto.
Top with half of the cherry mixture, half of the grated chocolate and
half of the chocolate pudding. Repeat with the remaining cake cubes,
Amaretto, cherry mixture, chocolate and pudding.
Beat the cream with the powdered sugar until stiff, swirl over the
top of the trifle and sprinkle with toasted almonds. Decorate with
reserved cherries. Refrigerate for at least 2 hours before serving.